Allen's Low Card Mexican Chicken Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 242.0
- Total Fat: 11.3 g
- Cholesterol: 63.2 mg
- Sodium: 939.9 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.7 g
- Protein: 13.4 g
View full nutritional breakdown of Allen's Low Card Mexican Chicken Casserole calories by ingredient
Introduction
Something I though together as a combination of several difference recipes Something I though together as a combination of several difference recipesNumber of Servings: 6
Ingredients
-
1 1/2 lbs Boneless Skinless Chicken Breast
1 Can Bush's Pinto Beans (rinsed)
1 can Diced Tomatoes & Green Chilies (drained)
1/2 - 3/4 Can of Hatch Green Chile Enchilada sauce
1 cup of pepper jack cheese
1 cup Monterrey jack cheese (I also substitute cheddar, or other favorite)
Cream Cheese
1/2 package taco seasoning
1/2 package seasoning blend (onions, celery, bell pepper)
Tips
You may need to cut back on the green enchilada sauce if it is too runny.
Directions
- Preheat oven to 350
- Add chicken breast, stock/broth, seasoning blend, taco seasoning to pot and cook over medium heat until cooked and tender, add pinto beans and cook for an additional 15 mins.
- Drain into colander, remove chicken and shred into casserole dish, adding beans, etc. from colander.
- Mix in drained can of tomatoes & green chilies along with the partial can of green enchilada sauce
- Dot the chicken/mixture with cream cheese
- Cover with pepper jack cheese & Monterrey jack cheese
- Cook in 350 degree oven about 35 minutes, until brown around the edges.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AKABSHIRE.
- Add chicken breast, stock/broth, seasoning blend, taco seasoning to pot and cook over medium heat until cooked and tender, add pinto beans and cook for an additional 15 mins.
- Drain into colander, remove chicken and shred into casserole dish, adding beans, etc. from colander.
- Mix in drained can of tomatoes & green chilies along with the partial can of green enchilada sauce
- Dot the chicken/mixture with cream cheese
- Cover with pepper jack cheese & Monterrey jack cheese
- Cook in 350 degree oven about 35 minutes, until brown around the edges.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AKABSHIRE.